Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper (use additional baking sheets if making a larger batch).
Cut potatoes into bite-size pieces (leave skin on) and place on the prepared baking sheet. Drizzle avocado oil over the potatoes and sprinkle with salt and pepper. Toss everything with clean hands to evenly coat the potatoes.
Place potatoes in the preheated oven and roast for 30-40 minutes or until golden brown and cooked through.
While the potatoes roast, make the garlic dill sauce. Add hummus, lemon juice, dill, and garlic to a large mixing bowl (big enough to mix your potatoes in later). Whisk to combine. Then add only enough water to thin so it’s pourable but still somewhat thick.
Taste and adjust flavor, adding more garlic for zing, lemon juice for acidity, and dill for more intense herb flavor. Depending on the hummus you use, you may want to add a pinch of salt for balance.
Remove the potatoes from the oven and let cool for 5 to 10 minutes. Once cooled slightly, add roasted potatoes to the garlic dill sauce and gently toss to combine. Option to garnish with fresh dill (or other herbs of choice). Enjoy right away while still slightly warm, at room temperature, or after chilling for later!
Store leftovers covered in the refrigerator for up to 3 days. Not freezer friendly.
*Nutrition information is a rough estimate calculated with the lesser amount of lemon juice and without optional ingredients.